Outside Catering Menus

"Our philosophy requires that everything is handmade with care and attention, from the best and freshest raw ingredients."

*Prices are based on a minimum number of 100 guests

Our menus change with the seasons and are based on the very best local, free range, organic (where possible) produce available. We only use wild, Irish sustainable fish from reputable local sources. Our meat and poultry is free range, and comes from higher welfare, low yield farms. Our salads and vegetables come from Eunice's garden, and small local growers.

Canapés & Drinks Receptions

Drinks receptions lift the spirits, letting the fun begin and conversations flow! Canapés are a wonderful welcome for your guests, helping the drinks to slip down and taking the edge off hunger for those who have travelled or who have run out of time to eat before the big event.

To Start

‘Bring me food' sharing style is a wonderful way to break the ice and for guests to relax, chat and really enjoy themselves. For this we suggest that you choose two starters from our selection below which will be brought to the table on oyster stands, for guests to help themselves.

Little cups of seasonal soup can be served to each guest in addition to the ‘Bring me food' starters.

Sorbet (V,GF)

We offer a selection of refreshing sorbets to cleanse the palate between the starter and main course.

Redcurrant

White peach and fresh tarragon

Blood orange

Rhubarb and ginger

Lemon and fresh basil

Blackwater Gin and tonic

Mango and Passion fruit sorbet

Main Course

Whatever time of year your wedding falls, we plan your menu with you based on ingredients which are at their peak in that season. Whether it's light Summer greens to accompany a perfect piece of fish, or a rich warming sauce on a cold Winter day, we endeavour to ensure that your guests enjoy the best produce each season has to offer.

Below are some suggestions of seasonal accompaniments:

Beef: Local Black Angus, dry aged for a minimum for 21 days for maximum flavour and texture.

ShoulderRubbed with Persian spices, cooked slowly for five hours, served with pistachio, apricot and herb tabbouleh and pomegranate molasses. Accompanied by fattoush, roast baby potatoes with sumac and za'atar.(Autumn) (1,8)